Creamy Mushroom and Spinach Risotto
A creamy, comforting mushroom and spinach risotto ready in 40 minutes. Naturally vegetarian and gluten-free, finished with Parmesan and fresh spinach.
Ingredients
- 1½ cups Arborio rice
- 9 oz mushrooms cremini or white, sliced
- 5 oz baby spinach fresh
- 1 onion medium, finely chopped
- 2 cloves garlic minced
- ½ cup dry white wine (optional)
- 5 cups hot vegetable broth
- ½ cup grated Parmesan (or vegetarian hard cheese)
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Pour the broth into a pot and keep it warm over low heat.
- In a large pan, heat the olive oil with 1 tbsp butter. Sauté the onion until soft, about 3 minutes. Add the garlic and cook 30 seconds.
- Add the mushrooms and cook until golden and the released liquid has evaporated, about 5 to 6 minutes.
- Add the rice and toast for 1 to 2 minutes, until the edges look translucent.
- Pour in the wine and stir until absorbed.
- Add the hot broth one ladle at a time, stirring often and waiting until each addition is absorbed before adding more, about 18 to 20 minutes, until the rice is creamy and al dente.
- Stir in the spinach and cook until just wilted, about 1 minute.
- Remove from the heat. Stir in the Parmesan and remaining 1 tbsp butter. Season with salt and pepper, rest 2 minutes, and serve.
Notes
Store in an airtight container for up to 3 days. Reheat with a splash of broth to restore creaminess. Turn leftovers into crispy arancini.